1 large eggplant, sliced thinly lengthwise
2 1/2 cups tomato sauce
1 cup ricotta cheese
1 1/2 cups parmegan cheese
1 cup spinach/pesto mixture
This is a leftover dish i made using whatever i had from last week’s lasagna. See previous recipe for spinach pesto mix. Every time I make lasagna there are leftover ingredients and I hate to waste, so i decided to get creative.
I love eggplant and have never cooked using one, so i figured i could create a mix between eggplant parm (which I love) and my fave lasagna. And it worked! This is more of a one meal dish than something that will last the week, but its yummy and quick and helps use up food so i do